Chanterelle Risotto AND a Lagostina Risotto Pot GIVEAWAY
Chanterelle Risotto AND a Lagostina Risotto Pot GIVEAWAY might be just the side dish you are searching for. For $5.03 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 5g of fat, and a total of 265 calories. This recipe serves 4. It is brought to you by For the Love of Cooking. Head to the store and pick up arborio rice, butter, pinot noir, and a few other things to make it today. It is a good option if you're following a gluten free diet. 9 people were impressed by this recipe. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a solid spoonacular score of 41%. Try Thick Cut Pork Chops with Herb Garlic Pan Sauce and Lagostina Risotto Pot Winner, Chanterelle Mushroom Risotto, and Zucchini Chanterelle Brown Rice Risotto for similar recipes.
Servings: 4
Ingredients:
3/4 cup dried arborio rice
1 tbsp butter
8 oz chanterelle mushrooms, stems removed, and sliced
5-6 cups of chicken broth, warmed
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
1 clove of garlic, minced
1 tsp olive oil
1-2 tbsp Parmesan cheese, finely grated
1 cup pinot gris
1 shallot, diced
Equipment:
sauce pan
frying pan
ladle
Cooking instruction summary:
Heat the chicken broth in a small saucepan over medium low heat. Cut the stems off of the chanterelle mushrooms and add them to the chicken broth. Simmer for 15 minutes to allow the mushrooms to flavor the broth. Strain the mushrooms stems from the broth and discard. Keep the broth simmering.Heat the olive oil and butter in a large saut pan over medium heat. Add the shallots, sliced mushrooms, and thyme leaves to the panand cook, stirring occasionally, until tender and golden, about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the arborio rice and toast for 2 minutes stirring occasionally.Deglaze the pan with the wine and stir scraping up any bits on the bottom of the pan. Reduce the heat to low. Stir constantly until the liquid has fullyabsorbed. Adda large ladle ofwarm chicken broth to the rice and cook, stirring constantly, until the liquid has fully absorbed. Add another large ladleof warm chicken broth and cook, stirring constantly, until the liquid has fully absorbed. As it cooks the rice will take on a creamy consistency as it begins to release its natural starches.Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. Stir in the butter and Parmesan and toss to coat evenly. Taste the risotto and season with sea salt and freshly cracked pepper, if needed, to taste. Top with freshly chopped parsley. Serve immediately.
Step by step:
1. Heat the chicken broth in a small saucepan over medium low heat.
2. Cut the stems off of the chanterelle mushrooms and add them to the chicken broth. Simmer for 15 minutes to allow the mushrooms to flavor the broth. Strain the mushrooms stems from the broth and discard. Keep the broth simmering.
3. Heat the olive oil and butter in a large saut pan over medium heat.
4. Add the shallots, sliced mushrooms, and thyme leaves to the panand cook, stirring occasionally, until tender and golden, about 5 minutes.
5. Add the minced garlic and cook, stirring constantly, for 1 minute.
6. Add the arborio rice and toast for 2 minutes stirring occasionally.Deglaze the pan with the wine and stir scraping up any bits on the bottom of the pan. Reduce the heat to low. Stir constantly until the liquid has fullyabsorbed.
7. Adda large ladle ofwarm chicken broth to the rice and cook, stirring constantly, until the liquid has fully absorbed.
8. Add another large ladleof warm chicken broth and cook, stirring constantly, until the liquid has fully absorbed. As it cooks the rice will take on a creamy consistency as it begins to release its natural starches.Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. Stir in the butter and Parmesan and toss to coat evenly. Taste the risotto and season with sea salt and freshly cracked pepper, if needed, to taste. Top with freshly chopped parsley.
9. Serve immediately.
Nutrition Information:
covered percent of daily need
